Sourdough Dog Cookies
February 20, 2012
"My pooches like these way better than anything you get out of a store! As with anything I make for them...I try them. If you don't have pumpkin, you can use cheese or anything else that you like. This way you know exactly what they are eating."
- Serving Size: 1 (18.8 g)
- Calories 59.6
- Total Fat - 2.1 g
- Saturated Fat - 0.4 g
- Cholesterol - 7.8 mg
- Sodium - 25.6 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 1.3 g
- Sugars - 0.3 g
- Protein - 2.3 g
- Calcium - 7.1 mg
- Iron - 0.6 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Combine the first 5 ingredients with an electric mixer.
Add the oats and as much of the flour as you can until the dough is too hard to mix.
Turn dough out onto a floured surface and knead in the remaining flour.
Dough should be stiff, but not crumbly.
Roll out dough about 1/2-inch thick and cut into desired shapes with cookie cutters, or for a quicker version just cut 1/2-inch wide strips with a pizza cutter or knife, and then cut strips to 2-inch lengths.
Place on ungreased cookie sheets and bake at 325°F for 20 minutes.
Turn biscuits over and bake another 20 minutes.
Turn off oven and open door so it's ajar to let out excess heat for a few minutes and then close door and leave biscuits in oven until all the heat is gone.
If there is still moisture in the biscuits, let them air-dry until they are completely hard and crisp before storing.
Tips & Variations
No special items needed.